KERALA FISH CURRY
Kerala fish curry is the delicacy of Kerala cuisine from South India. Kerala is one of the famous cuisines of India that offers the delicacy of coconut and also its freshness of fish varieties. Fish is one of the major source of Kerala cuisine.
Thousands of varieties are popular in Kerala but the fish curry from typical south side Kerala is the best of all.
The richness of coconut milk and the sourness from tamarind makes the best combinations all the time to everyone.
METHOD FOR KERALA FISH CURRY
PRE PREPARATION
- First of all, cleaning the fish is the most important process of all. Add a little lemon juice or vinegar, this helps the fish to remove any chemicals or prevent it from harmful bacterial growth. Add little turmeric powder and keep it aside.
- Prepare a fresh coconut milk by grinding the coconut flakes with water and fine strain the grinded mixture. There comes the pure coconut milk.
- Fine chop the onion, tomato, ginger and garlic.
COOKING THE FISH
- In a kadai or pan, add coconut oil and heat up till smokes arises. Then add mustard seeds and red chili whole and cook till it crackles.
- After that, add curry leaves and crackle it. Then add the chopped ginger and chopped garlic and cook till the flavor arises.
- Then add the small onions( shallots ) and cook till golden brown. Once the onion are cooked add the tomato chop and cook till mushy.
- After 5 minutes add the grinded tomato paste and the tamarind water and reduce it for around 8-10 minutes.
- Add the red chili powder, coriander powder, salt, crushed pepper and cook for 2 minutes.
- Once the masala is cooked add the coconut milk and reduce it completely for 5 minutes.
Once the gravy is reduced, adjust the seasonings and add the fish. Cook fish for about 4 minutes and off the flame. Serve hot with coriander leaves.
CURRY ADVENTURES
KERALA FISH CURRY
The rich creamy Kerala style fish curry is with creamy coconut milk and soured from tamarind juice and flavored with aromatic spices.
INGREDIENTS
Instructions
PRE PREPARATION
-
- First of all, cleaning the fish is the most important process of all. Add a little lemon juice or vinegar, this helps the fish to remove any chemicals or prevent it from harmful bacterial growth. Add little turmeric powder and keep it aside.
- Prepare a fresh coconut milk by grinding the coconut flakes with water and fine strain the grinded mixture. There comes the pure coconut milk.
- Fine chop the onion, tomato, ginger and garlic.
COOKING THE FISH CURRY
-
- In a kadai or pan, add coconut oil and heat up till smokes arises. Then add mustard seeds and red chili whole and cook till it crackles.
- After that, add curry leaves and crackle it. Then add the chopped ginger and chopped garlic and cook till the flavor arises.
- Then add the small onions( shallots ) and cook till golden brown. Once the onion are cooked add the tomato chop and cook till mushy.
- After 5 minutes add the grinded tomato paste and the tamarind water and reduce it for around 8-10 minutes.
- Add the red chili powder, coriander powder, salt, crushed pepper and cook for 2 minutes.
- Once the masala is cooked add the coconut milk and reduce it completely for 5 minutes.
- Once the gravy is reduced, adjust the seasonings and add the fish. Cook fish for about 4 minutes and off the flame. Serve hot with coriander leaves.
Note
OPTIONAL NOTES! GIVE IT A TRY
Score the fish ( slant cut on fish skin ) , it improves the fish flavor and the masala into fish. Take a fish flesh (very little) and grid it with some fennel seeds and add at the time of tomato paste. It helps in more flavor of the curry and the fennel seeds helps in coagulating the tamarind with coconut and it balances the digestive acidity level.
